When we returned from Long Island on Sunday night, we were in the mood for pizza. We used a variety of cheeses on each one, including mozzarella, some feta, and also leftover fontina cheese from our soup and sandwich night.
I would have taken pictures of all the varieties, but we kept eating them faster than I could snap the shots.
We're really enjoying this pizza crust for all topping varieties and even as leftovers. Next time we'd like to add a little honey with the yeast to see if we like it better.